Ingredients
- 1 lb ground beef (80/20 works best)
- 3 medium potatoes, peeled and diced small
- ½ white onion, diced
- 2 garlic cloves, minced
- 1–2 Roma tomatoes, diced (or ½ cup canned tomato sauce)
- 1 jalapeño or serrano, diced (optional)
Seasoning
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp cumin
- 1 tsp paprika or chili powder
- 1 bay leaf (optional)
Liquids
- ½ cup beef broth or water
- 2 tbsp oil
Optional Add‑ins
- ½ cup peas
- ½ cup carrots (diced)
- A splash of Worcestershire sauce for depth
Instructions
- Brown the Beef
- Heat oil in a skillet.
- Add ground beef and cook until browned.
- Season lightly with salt and pepper.
- Drain excess fat if needed.
Add Aromatics
- Add onion, garlic, and jalapeño.
- Cook 2–3 minutes until softened.
- Add Tomatoes & Spices
- Stir in diced tomatoes (or tomato sauce).
- Add cumin, paprika/chili powder, bay leaf, and remaining salt.
- Cook 3–4 minutes until tomatoes break down.
- Add Potatoes
- Add diced potatoes and mix well.
- Pour in broth or water.
- Cover and simmer on medium‑low for 15–20 minutes, stirring occasionally, until potatoes are tender.
- Finish
- Add peas or carrots if using; cook 5 more minutes.
- Adjust salt and seasoning.
- Remove bay leaf.